Madam Yeong started selling the popular dish in Balestier in 1984 before moving to the Bishan food centre when it started operations in 1991.

"(Awards) never mattered to us. What customers had to say about our food was and still is a bigger priority," said Madam Lee.

For some customers, the food represents a "blast from the past".

Madam Lee's husband, Mr Richard Lau, 60, who co-owns the stall, said: "Some of our customers are former Raffles Institution boys who went to school in the 90s.

"They still come back here every once in a while with their families. They always say that it allows them to reminisce about their younger days because they grew up with my mother-in-law's chicken rice."

FOOD CRITICS SAY...

"The chicken here is absolutely tender and juicy, as the flesh falls off the bone beautifully. The bouncy jelly-like fats and chicken skin are unique."

- sethlui.com

"The chicken is dunked in ice-cold water after cutting, then served with piping hot rice and accompanied with a homemade chilli sauce that is flavourful and not too spicy."

- SoShiok

SATAY

Haron Satay1220, East Coast Parkway, East Coast Lagoon Food Village

She took over the family business eight years ago. But the pressure of carrying on her father's legacy became heavier when Miss Harlina Haron, 43, lost him to heart disease and kidney failure in May this year.

"This isn't just a business. It is our brand, and it is my father's name," she said.

Her father, Mr Haron Abu Bakar, started the business 38 years ago.

Said Miss Harlina (photo), the second of Mr Haron's four children: "Satay has always been a part of our lives... We would have satay all the time whether for family gatherings or just a regular night at home.

"I guess that is what happens when your father is a satay towkay."

After receiving our award, she said: "It is awards like this that tell me I am on the right track.

"And for that, I am thankful."

FOOD CRITICS SAY...

"They use chicken pieces instead of mince and the (portions) are quite generous... The homemade peanut sauce has got a generous amount of peanuts in it."

- ieatishootipost

"Uncompromising on the marinating recipe and methods of barbecuing, the stall still serves up a selection of chicken, beef and mutton satay."

- sethlui.com

PRATA

Sin Ming Roti PrataJin Fa Kopitiam, Block 24, Sin Ming Road, #01-51

It is tucked away in a quiet corner of a coffee shop that is located behind a carpark, but this stall is definitely a front runner when it comes to prata.

Mr Haji Mohammed, 65, and his son, Mr Al Malik Faisal, 33, the duo said they knew that their stall had appeared on several food blogs.

"We have received awards before, but we are still appreciative of this one," Mr Al Malik said, pointing at the certificate TNP awarded them.

Mr Haji Mohammed added: "I'm glad that after so many years, people still like our prata enough to give us a prize for it."

The prata stall, which has been around since 1993, is known for its crispy and fluffy prata.

"The trick is in the recipe," said Mr Al Malik, who learnt the recipe from his father.

"We keep it simple, and we stick to the traditional way of cooking it, and I think that is the winning formula for us."

FOOD CRITICS SAY...

"This stall is best known for its coin prata (five for $3.50), a smaller and thicker prata that is swirled like a cinnamon roll. The shape makes a difference, of course, as it makes the outer layers crispier.

"We give a few more points for the curry - it is savoury with just enough of a spicy kick.

"Texture-wise, it is smooth with a little gritty texture of masala. The stall also offers a great variety of prata flavours, from chocolate and cheese to chicken floss."

- HungryGoWhere Singapore

"This prata is flaky as a croissant on the outside, and chewy as sourdough bread on the inside. I reckon this is the way prata should be. Forget roti canai, we have roti prata!"

- ieatishootipost

WONTON MEE

Eng's Noodle House287, TanjongKatong Road

They were initially hesitant to accept the award and the manager even scanned the certificate for signs of authenticity.

But the owner Desmond Ng came around when we explained what the award was about.

Mr Ng said: "Our customers are mostly regulars - both young and old. Some of the older ones have followed our wonton noodles for over 40 years."

His father, Mr Ng Ba Eng, began selling the traditional Cantonese-style wonton mee, which is famous for its super spicy chilli, in a pushcart on Duku Road. In the 1970s, the stall was relocated to Dunman Food Centre, where it remained until 2012 when it moved to a shop lot in Tanjong Katong Road.

The elder Mr Ng died of a heart attack at 71 a year later.

His son said of our award: "It's recognitions like these that remind me that the hard work is for my late father."

FOOD CRITICS SAY...

"They are well-known for their ridiculously hot chilli sauce... they have toned it down... but it still packs a punch."

- Makansutra

"The wontons are small but yummy. Even (in) the dry version, the wontons are under the noodles to soak up the delicious sauce below."

This char kway teow legacy is about to live through the Ng family's third generation.

Mr Ng Chin Chye, 62, who took over from his father in 2000, said he hopes to "hand the stall over to his son some time soon".

But Mr Ng Jun Ming, 30, is not quite prepared to take over, even though he is sure "char kway teow runs through his veins".

"I fried a plate for my dad before. He said it tasted all right, but when I had a bite, it was so far from how he makes it," the younger Mr Ng said with a laugh.

"There's a recipe that we strictly follow, but my father told me that (cooking) is like handwriting - everyone does it differently.

"There is no way I will take over his legacy until (my char kway teow skills) get as close to the masterpiece as possible," he added.

"Taking over is big deal. Even when I take over, I will need him to be around to guide me for quite some time before I can handle the stall on my own.

"And nobody else can do that, except him."

FOOD CRITICS SAY...

"I have to say that this time round, I found that the char kway teow was much better than the last time.

"The kway teow was sweet and lively, and it had that addictive flavour that makes you want to finish the whole plate. It was an excellent plate of char kway teow that was worth the precious calories."

- ieatishootipost

"His noodles come without lap cheong (Chinese sausage) because demand for it dropped in 1980s due to the outbreak of swine flu.

"You can make up for it by adding more cockles ($1) or an egg (50 cents). After all, if you have decided to expend your weekly quota of sinful calories here, you might as well go the whole nine yards."

- SoShiok

LAKSA

Sungei Road LaksaJin Shui Kopitiam, Block 27, Jalan Berseh, #01-100

He stood guard by his pot of laksa gravy with a serious look on his face.

But his expression softened when Mr Wong Yew Poh, 78, found out he had won Best Laksa as part of TNP's Michelle Lin awards.

"I am definitely very happy," said Mr Wong.

He started out with a pushcart in front of an ice factory in Sungei Road in 1956, when a bowl of laksa cost 20 cents.

Now, a bowl costs $3, and his daughter, Miss Wong Ai Tin, 45, said customers will still queue for it.

Miss Wong, who runs the stall with her father, said: "My father's laksa has been around for a long time, but it still feels good to be recognised.

"It is all right that it didn't get an award from Michelin. We'll still display this certificate (at the stall) proudly."

FOOD CRITICS SAY...

"The gravy (made of fresh coconut milk and not condensed milk) is... lighter than usual, yet full-flavoured and well balanced, with just the right level of spiciness."

-SoShiok

"They are likely the only ones who are still cooking their laksa over a charcoal fire to keep it warm and maintain its distinctive flavour."

The queue started at the motorcycle carpark of the food centre when we arrived at this famed nasi lemak stall on Tuesday evening.

The woman at the stall was so busy that her initial reaction to our award was, "I am busy right now. I've really got no time for this."

It is a normal day for the stall, which is open for about 20 hours every day, from 5am to 3pm, and 5pm to 3am.

Said Mr Badrol Hisam, 51, the managing director: "Let me put it this way, we cook 200kg of rice and 500kg of sambal every day.

"It is crowded throughout the day, but the evening crowd gets quite hectic. The queue starts almost immediately when we reopen in the evening, and it usually goes on until about 1am."

FOOD CRITICS SAY:

"To be frank, I didn't quite like the rice here. It has a pretty mild coconut taste, and it is too soft and moist for my liking. But the sambal chilli is excellent - slightly sweet but with a lovely punch."

- Miss Tam Chiak

"There is no doubt the rice and chilli here is a powerful combination.

"The freshly cooked rice, which has the wonderful coconut fragrance coupled with the soft moist texture of fragrant Thai rice, is almost perfect."